Easy tomato galette with feta, za’atar, basil, and a golden folded crust

Easy Tomato Galette with Feta and Za’atar

This easy tomato galette turns ripe summer tomatoes into a rustic savory tart with crisp pastry, melted cheese, za’atar, and fresh basil.

Refrigerated pie crust keeps the preparation approachable, while a thin layer of low-moisture mozzarella and feta helps protect the pastry from excess tomato juice. The tomatoes are salted, rested, and carefully blotted before assembly, which makes a noticeable difference to the finished crust.

The result is a tomato-forward galette with deeply golden edges, a firm base, and a savory filling that works for brunch, lunch, or a light dinner.

Why You’ll Love This Recipe

Refrigerated pie crust eliminates the need to make pastry from scratch.
No tart pan or special baking equipment is required.
Salting and blotting the tomatoes helps prevent a soggy bottom.
Feta and za’atar give the tart a distinctive savory flavor.
The galette can be served warm or at room temperature.
Its rustic shape is forgiving, even for beginner bakers.

Ingredients

1½ pounds firm ripe tomatoes, about 680 g
¾ teaspoon kosher salt
1 refrigerated 9-inch pie crust, about 7–9 ounces or 200–255 g
½ cup shredded low-moisture mozzarella, about 55 g
⅓ cup crumbled feta, about 45 g
1½ teaspoons za’atar, divided
1 small garlic clove, finely grated
¼ teaspoon freshly ground black pepper
1 teaspoon extra-virgin olive oil
1 large egg
1 teaspoon water
1–2 teaspoons sesame seeds, optional
¼ cup loosely packed fresh basil leaves
Pinch of Aleppo pepper, optional

Ingredient Notes

Tomatoes

Choose tomatoes that are ripe but still firm enough to slice cleanly. Very soft or split tomatoes tend to release more water and can make the pastry difficult to crisp.

Heirloom, vine-ripened, Roma, or standard slicing tomatoes can all work. The total weight matters more than the number of tomatoes.

Pie Crust

A refrigerated rolled pie crust is the simplest option. Keep it chilled until you are ready to assemble the galette.

If the dough becomes greasy, sticky, or difficult to fold, return it to the refrigerator for several minutes.

Cheese

Low-moisture mozzarella forms a thin, even layer that helps separate the tomato filling from the pastry.

Feta adds tang and saltiness. Avoid adding extra salt to the filling before baking because the tomatoes are already salted during draining.

Za’atar

Za’atar blends vary, but most contain dried herbs, sesame, and sumac. Its herbal, slightly tangy character works particularly well with tomato and feta.

Equipment

You will need:

Large rimmed baking sheet
Parchment paper
Cooling rack
Paper towels or clean kitchen towels
Sharp knife
Pastry brush
Rolling pin, only if the crust needs slight widening

Step-by-Step Instructions

1. Heat the Oven

Place a large rimmed baking sheet inside the oven.

Preheat the oven to 400°F or 200°C. Heating the pan in advance helps the bottom of the pastry begin cooking as soon as the galette goes into the oven.

2. Slice and Salt the Tomatoes

Cut the tomatoes into slices about ¼ inch or 6 mm thick.

Arrange them in a single layer over paper towels or clean kitchen towels. Sprinkle the kosher salt evenly over the slices.

Let the tomatoes rest for 25 to 30 minutes.

During this time, moisture will bead on the surface and soak into the towels.

3. Blot the Tomatoes

Cover the tomatoes with fresh paper towels and press gently.

The slices should still look fresh and flexible, but their surfaces should no longer appear wet or glossy.

Do not squeeze them. The goal is to remove surface moisture without crushing the flesh.

4. Prepare the Pastry

Unroll the cold pie crust onto a sheet of parchment paper.

If needed, roll it gently into a round about 12 inches or 30 cm wide. Try to keep the dough approximately ⅛ inch or 3 mm thick.

Small cracks can be pressed together with your fingers. If the dough becomes too soft to handle, refrigerate it briefly before continuing.

5. Add the Cheese Layer

Leave a border about 1½ to 2 inches or 4 to 5 cm wide around the edge of the crust.

Scatter the mozzarella evenly inside the border. Add the feta, grated garlic, half of the za’atar, and the black pepper.

Keep the cheese layer relatively thin. Too much cheese can trap moisture and prevent the pastry underneath from baking properly.

6. Arrange the Tomatoes

Place the tomato slices over the cheese, overlapping them slightly.

Aim for one controlled layer rather than several thick layers. Leave behind any tomato liquid that collects on the plate or towels.

7. Fold the Crust

Lift one section of the pastry border over the outer edge of the tomatoes.

Continue folding and pleating the dough around the galette. The folds do not need to be identical. Press together any cracks that might allow juices to escape.

The center of the tart should remain uncovered.

8. Season and Chill

Drizzle the tomatoes lightly with olive oil.

Sprinkle over the remaining za’atar and the optional Aleppo pepper.

Beat the egg with 1 teaspoon of water, then brush the mixture over the exposed pastry. Sprinkle the crust with sesame seeds if using.

Refrigerate the assembled galette for 10 minutes. This helps firm the pastry before baking.

9. Bake the Galette

Carefully remove the hot baking sheet from the oven.

Transfer the galette, still on its parchment paper, onto the hot sheet.

Bake for 35 to 45 minutes. Rotate the pan after about 25 minutes if one side is browning more quickly than the other.

The galette is ready when the folded pastry is deeply golden, the underside is browned rather than pale, and the tomatoes look softened and slightly concentrated.

A small amount of moisture in the center is normal, but there should not be a pool of watery liquid.

10. Cool and Garnish

Transfer the galette, with its parchment, to a cooling rack.

Allow it to cool for at least 15 minutes before slicing. This resting period lets the filling settle and helps the crust remain firm.

Scatter fresh basil over the top just before serving.

Recipe Tips

Keep the pastry cold throughout assembly. Warm dough becomes difficult to fold and may bake up less flaky.

Do not skip the tomato-draining step. Salting alone is not enough; the slices also need to be thoroughly blotted.

Avoid stacking the tomatoes heavily. A mostly single overlapping layer cooks more evenly and releases less trapped steam.

Bake beyond a pale-golden stage. The folded edges should be a rich golden brown, and the base should feel firm enough to support a slice.

Let the galette cool before cutting. Slicing immediately can allow hot tomato juices to spread into the crust.

Common Mistakes to Avoid

Using Very Wet Tomatoes

Excess moisture can collect between the filling and pastry. Firm tomatoes that have been salted and blotted are more reliable.

Overfilling the Galette

Too much cheese or too many tomato layers can weigh down the crust and prevent the center from baking properly.

Letting the Dough Become Warm

Soft dough may stretch, tear, or lose definition around the folds. Chill it whenever it begins to feel greasy or floppy.

Underbaking the Crust

A pale galette may look attractive from above but remain soft underneath. Look for deep browning around the folds and a firm base.

Adding Basil Before Baking

Fresh basil can darken and dry out in the oven. Add it after the galette has cooled slightly.

Variations

For a spicy version, add extra Aleppo pepper or a small pinch of red pepper flakes.

Chopped, well-drained olives can be scattered beneath the tomatoes for a saltier flavor.

A thin layer of cooled caramelized onions can also be added under the cheese, provided the onions have been cooked until their excess moisture has evaporated.

Goat cheese may replace the feta, while Gruyère, provolone, or mild cheddar can replace the mozzarella.

Yellow or multicolored tomatoes may be used as long as the total weight remains the same.

Serving Suggestions

Serve the tomato galette with fattoush, arugula salad, cucumber yogurt salad, white bean salad, or a bowl of lentil soup.

For brunch, pair it with eggs cooked separately.

As an appetizer, allow the galette to cool until the filling is stable, then cut it into six narrow wedges.

It can be served warm or at room temperature.

Storage

Refrigerate leftover galette within two hours of baking.

Store the slices in a shallow airtight container. If stacking them, place parchment paper between the layers.

For the best pastry texture, eat the leftovers within two to three days.

Reheating

Place the slices on a baking sheet and reheat them in a 350°F or 175°C oven for approximately 8 to 12 minutes, or until the filling is hot and the crust has regained some crispness.

Microwaving is faster, but it will usually soften the pastry.

Make-Ahead

The cheeses and dry seasonings may be combined one day ahead and refrigerated.

The galette can be assembled up to one hour before baking. Keep it refrigerated until the oven and baking sheet are fully heated.

The baked galette can also be prepared several hours before serving and offered at room temperature.

Avoid slicing and salting the tomatoes the night before, as prolonged salting can change their texture and draw out too much moisture.

Freezing

Freezing is not recommended for the best texture. The tomatoes may release additional moisture after thawing, and the pastry can become softer.

Frequently Asked Questions

How do you keep a tomato galette from getting soggy?

Salt the tomato slices, let them drain, blot them thoroughly, and place a thin cheese layer between the tomatoes and pastry.

Can I use store-bought pie crust?

Yes. Refrigerated rolled pie crust is the recommended option for this easy tomato galette.

What tomatoes work best?

Use ripe but firm heirloom, Roma, vine-ripened, or standard slicing tomatoes. Avoid very soft or damaged tomatoes.

How thick should the tomatoes be sliced?

Slice them approximately ¼ inch or 6 mm thick so they drain and cook evenly.

Can I make the galette ahead?

It can be assembled up to one hour before baking or baked several hours before serving.

Should tomato galette be served warm or cold?

It is best warm or at room temperature. Chilled galette is safe to eat but the pastry will be less crisp.

Can I use puff pastry instead?

Puff pastry behaves differently from pie crust and may require changes to shaping, baking time, and temperature. It is not a direct substitution for this method.

Recipe Card